Cranberry Glazed Lentil Loaf

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:20 h

We've taken the classic meatloaf and given it a delicious plant-based twist, perfect for your Christmas dinner. Made with grated root veg, apples for a touch of sweetness, and lentils our Cranberry Glazed Lentil Loaf is packed with flavour and protein! Check out the full recipe below!

Start cooking ➞




For the Meatloaf

<item-todo-done>1 onion<item-todo-done><item-todo-done>2 stalks of celery<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>60g plant-based butter<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>2 parsnips<item-todo-done><item-todo-done>20g fresh parsley<item-todo-done><item-todo-done>3 stalks of rosemary<item-todo-done><item-todo-done>2 400g tins of lentils<item-todo-done><item-todo-done>50g walnuts<item-todo-done><item-todo-done>50g porridge oats<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the Cranberry Glaze

<item-todo-done>150g fresh or frozen cranberries<item-todo-done><item-todo-done>2 tbsp light brown sugar<item-todo-done>

Before you start

Oven preheated to 180*C fan setting | Large frying pan | Box grater | Microplane or garlic crusher | Mixing bowl | Colander or sieve | 900g loaf tin

For the meatloaf

  • Peel and finely chop the onion and finely dice the celery stalks. Peel and crush the garlic. Melt 30g of the butter in a frying pan set over medium heat. Once foaming, add the onion, celery, garlic and a pinch of salt and cook for 4-5 minutes, stirring occasionally. Transfer to a mixing bowl
  • Grate the carrots and parsnips using the thick side of a box grater. Melt the remaining butter over medium heat. Once foaming, add the root veg and garlic to the pan and stir. Cook for another 3-4 minutes to soften then add to the mixing bowl
  • Roughly chop the parsley and pick the rosemary needles from the stalk and roughly chop. Add to the mixing bowl
  • Drain and rinse the lentils and add to the mixing bowl
  • Roughly chop the walnuts and add to the bowl
  • Finally stir through the oats and the nooch
  • Taste and season to perfection

For the cranberry glaze

  • Add the cranberries, sugar and 1 tbsp water to a small saucepan and cook over a high heat until the cranberries are starting to burst, about 4 minutes. Allow to cool

Prepare the loaf tin and bake

  • Line a loaf tin with baking parchment paper
  • Spoon the cranberries into the tin, followed by the lentil mix and pat down so that it is compact. Bake in a hot oven for about 45 minutes

Remove from the oven and serve

  • Remove from the oven and allow to stand for about 15 minutes before tipping it out of the tin and removing the baking parchment
  • Serve immediately with plant based gravy if you like!
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